Tasting Notes

Strawberry jam on the nose leads to a lightly herbal palate. Red currant, clove, and tart cherry round out the finish.

Winemaker Notes

0.6 tons of Pinot Noir fruit were hand-harvested on 09/22/15 and 9/23/15. The fruit was cooled in the reefer for 2 days, removed, crushed, de-stemmed, and cold-soaked for 6 days. The must was then fermented on the skins, using 3001 yeast, and was punched down 3 times per day. It was pressed on 10/7/15, after 8 days of fermentation, with fermentation temperatures in the 72-86F range, peaking at 86F. After 7 days of settling, the wine was racked to 1 older, neutral barrel and 1 4th-use French oak barrel. No ML bacteria were added to the wine and it went through partial ML before 11/19/15. The wine was racked from barrels and topping tank on 06/2/16, after 8 months in barrel. All of the wine was included in the final blend. The wine was sterile-filtered at bottling on 08/16/16.